Cockerel With Mint

Preparation:

Preparation: Blanch the chopped onions in water, vinegar and sugar. Divide the cockerel and stuff it with parmesan and fresh mint leaves, add salt and pepper, close it like a roll and tie it with string. Cook it in a pan with oil. Also blanch some mint leaves, cool them in cold water and blend them with oil, to obtain a kind of pesto. Serve with some lettuce leaves without dressing, the sweet and sour onion, the filleted cockerel and the mint pesto. Season everything.